Bad Jimmy's smashburgers are coming to downtown Phoenix. Here's what you've gotta order
James Piazza, the owner of Bad Jimmy's food truck, has opened a brick-and-mortar in the downtown Phoenix restaurant space that formerly housed Breadfruit and Rum Bar.
The words "Bad Jimmy's" are emblazoned atop the restaurant in red letters. Inside, the space is diner on one side and bar on the other. "High brow, low brow thing," explained Piazza. Signs in '50s diner font guide customers to order and pick up at two ends of the counter. There's a red corner booth, beige chairs and wooden tables are pressed against the windows and barstools overlook a selection of natural wines and top shelf spirits. Though you might not notice at first glance, every wall hanging and even the Coke machine is emblazoned with "Bad Jimmy's".
There's more seating on the patio, which is decked out with a vibrant mural by Joshua Casta?eda and a black and white poster with, you guessed it, repeated "Bad Jimmy's" on another wall.
Indoor and out, the space fits around 70 people.
Given the popularity of the pop-up burger vendor, it isn't hard to imagine the space being consistently packed.
What's on the menu at Bad Jimmy's?
The menu focuses on the smashburgers that made Bad Jimmy's famous. There's a double burger with two Arizona beef patties, American cheese, not-so-secret sauce, griddled onions and pickles for $12; a classic double for $12 and a vegetarian burger called Where's the Beef for $13.
The menu also includes sides of wedge salad ($9), fries ($5) and bacon ($3) and soft serve ice cream ($5) made with organic milk from Straus Family Creamery in California with options to add toppings. There are also housemade pie specials — currently Good Apple with oat crumb and whip for $10 and California Sun, made with passionfruit, lime and whipped cream for $9.
What are they pouring at the bar at Bad Jimmy's?
The bar menu features cocktails and highballs for $13, beer bottles and cans ($4 to $9) and wine, including natural wines ($10 to $13).
Bartender Stephanie Lorenzano carefully measures and mixes the cocktails and Piazza uses Suntory Toki machines to create highballs. The result is a higher degree of effervescence and a perfect ratio of whiskey to soda. Some of the drinks he creates with the Toki include 8-Ball, made with Buchanan pineapple scotch, pineapple juice and super sparkling water and Rocket to Russia, made with vodka, lime juice, ginger syrup and super sparkling water.
Go for the Arizona beef burgers, stay for the olive oil ice cream
The double smashburger with its crispy edges and flavorful, locally sourced beef patties, worked beautifully with the sweetness of griddled onions and brine of pickles.
According to sous chef Christian Rodriguez, the vegetarian burger is made inhouse with chickpeas and onions that are deep fried, topped with honey mustard and served with cheese and lettuce on a sesame seed bun. It was reminiscent of falafel in the best way possible and is one of Piazza's favorite things on the menu.
The dish I now can't live without took me by surprise. The vanilla soft serve with olive oil and salt is shockingly good. The ice cream comes generously drizzled with Bianco olive oil and just the right amount of sea salt to set off the grassy, herbaceous olive oil swirl in the rich vanilla cream.
Piazza is playful with flavors, but ultimately keeps things perfectly simple.
How to visit Bad Jimmy's
The Bad Jimmy's grand opening is slated for Thursday, Nov. 30 at 10:30 a.m.
The restaurant and bar are open 10:30 a.m. to 10:30 p.m. Thursday, Sunday and Monday and 10:30 a.m. to midnight on Friday and Saturdays.
Details: 108 E. Pierce St., Phoenix. @badjimmys on Instagram.
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This article originally appeared on Arizona Republic: Bad Jimmy's opens downtown Phoenix smashburger restaurant and bar
